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Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant
Staphylococcal food poisoning (SFP) is a common cause of foodborne illness worldwide, and enterotoxin D (SED) is one of the most frequent Staphylococcus aureus enterotoxins associated with it. It has been reported that the expression and formation of SED in S. aureus is regulated by the quorum sensi...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618196/ https://www.ncbi.nlm.nih.gov/pubmed/28841182 http://dx.doi.org/10.3390/toxins9090263 |
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author | Budi Susilo, Yusak Sihto, Henna-Maria Rådström, Peter Stephan, Roger Johler, Sophia Schelin, Jenny |
author_facet | Budi Susilo, Yusak Sihto, Henna-Maria Rådström, Peter Stephan, Roger Johler, Sophia Schelin, Jenny |
author_sort | Budi Susilo, Yusak |
collection | PubMed |
description | Staphylococcal food poisoning (SFP) is a common cause of foodborne illness worldwide, and enterotoxin D (SED) is one of the most frequent Staphylococcus aureus enterotoxins associated with it. It has been reported that the expression and formation of SED in S. aureus is regulated by the quorum sensing Agr system. In this study, the effect of agr deletion on sed expression in S. aureus grown on boiled ham was investigated. Growth, sed mRNA and SED protein levels in an S. aureus wild type strain and its isogenic Δagr mutant were monitored for 14 days at 22 °C. The results showed that although deletion of the agr gene did not affect the growth rate or maximum cell density of S. aureus on boiled ham, it had a pronounced effect on SED formation during the first 5 days of incubation. The SED concentration was not reflected in the amount of preceding sed transcripts, suggesting that sed transcription levels may not always reflect SED formation. The expression of RNAIII transcript, the regulatory signal of the Agr system, was also monitored. Similar transcription patterns were observed for RNAIII and sed. Surprisingly, in the Δagr mutant, sed expression was comparable to that in the wild type strain, and was thus unaffected by deletion of the Agr system. These results demonstrate that the Agr system appears to only partially affect SED formation, even in a real food environment. |
format | Online Article Text |
id | pubmed-5618196 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-56181962017-09-29 Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant Budi Susilo, Yusak Sihto, Henna-Maria Rådström, Peter Stephan, Roger Johler, Sophia Schelin, Jenny Toxins (Basel) Article Staphylococcal food poisoning (SFP) is a common cause of foodborne illness worldwide, and enterotoxin D (SED) is one of the most frequent Staphylococcus aureus enterotoxins associated with it. It has been reported that the expression and formation of SED in S. aureus is regulated by the quorum sensing Agr system. In this study, the effect of agr deletion on sed expression in S. aureus grown on boiled ham was investigated. Growth, sed mRNA and SED protein levels in an S. aureus wild type strain and its isogenic Δagr mutant were monitored for 14 days at 22 °C. The results showed that although deletion of the agr gene did not affect the growth rate or maximum cell density of S. aureus on boiled ham, it had a pronounced effect on SED formation during the first 5 days of incubation. The SED concentration was not reflected in the amount of preceding sed transcripts, suggesting that sed transcription levels may not always reflect SED formation. The expression of RNAIII transcript, the regulatory signal of the Agr system, was also monitored. Similar transcription patterns were observed for RNAIII and sed. Surprisingly, in the Δagr mutant, sed expression was comparable to that in the wild type strain, and was thus unaffected by deletion of the Agr system. These results demonstrate that the Agr system appears to only partially affect SED formation, even in a real food environment. MDPI 2017-08-25 /pmc/articles/PMC5618196/ /pubmed/28841182 http://dx.doi.org/10.3390/toxins9090263 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Budi Susilo, Yusak Sihto, Henna-Maria Rådström, Peter Stephan, Roger Johler, Sophia Schelin, Jenny Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant |
title | Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant |
title_full | Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant |
title_fullStr | Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant |
title_full_unstemmed | Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant |
title_short | Reduced Enterotoxin D Formation on Boiled Ham in Staphylococcus aureus Δagr Mutant |
title_sort | reduced enterotoxin d formation on boiled ham in staphylococcus aureus δagr mutant |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618196/ https://www.ncbi.nlm.nih.gov/pubmed/28841182 http://dx.doi.org/10.3390/toxins9090263 |
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